Tales of a Brit who moved to Hauts-de-France

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Sweet stuff: gratification

Once a month is enough for me. A mouthful of something tasty every four weeks seems ample, I reckon.

I am talking about cakes, desserts and other baked delicacies, I hasten to add.

In January, my partner, Damon, committed to follow one recipe a month from Ed Kimber’s Pâtisserie Made Simple cookbook. I had bought him a copy for Christmas last year and it has proved a gift that goes on giving. I am sure this is the kind of thing people have in mind when they talk about the true meaning of Christmas.

This month was the turn of the croissant.

Like those of the Parisian bakers who developed this breakfast staple, Damon’s croissants were sweet and buttery – and very moreish. The batch he made used almost two packs of butter.

“Like those of the Parisian bakers who developed this breakfast staple, Damon’s croissants were sweet and buttery”

Croissants were inspired by the Austrian kipfel which became popular in the French capital in the 1830s. The original crescent-shaped breads were made with butter or lard, and often sweetened with sugar or almonds. French bakers’ take on them used lighter, puff pastry in place of the heavy dough.

Now that Damon’s year is up, I can’t help but wonder what will happen to my monthly treat. Perhaps I should find him another foodie pastime for 2016?